Prep time 25 mins | Cooking time 20 mins | Serves 4-6
Add some spice to your mealtime with my easy Middle Eastern tear and share board. You’ll have a fun and interactive dinner on the table with this simple recipe.
- 400g lamb leg steak fillets (about 4)
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 2 tsp dried rosemary
- 2 tsp ground cumin
- 1 tsp ground chilli
- 1 pomegranate, seeds removed, to serve
- Beetroot and feta dip, to serve (See recipe here)
- Carrot Hummus, to serve (See recipe here)
- Flatbread, warmed, to serve
- 1 cup wholemeal couscous
- ½ lemon, juiced
- 1 tbsp olive oil
- ½ cup coriander, washed, dried and finely chopped
Marinate the lamb. Add lamb to a bowl with the oil, garlic, herbs and spices. Season with salt and pepper. Cover with cling film and set aside to marinate for 20 mins. You could also marinate the lamb in the fridge overnight.
Make the couscous. Place the couscous, juice and oil into a large heat proof bowl and stir. Pour over enough boiling water to slightly cover the couscous. Cover the bowl with cling film. Set aside to steam while you cook the lamb.
Cook the lamb. Heat a grill pan over a medium high heat. Cook the lamb in batches for 2-3 minutes on each side for medium, or 3-4 minutes for well-done. Remove to a plate and cover with foil to keep warm. Repeat with the remaining fillets.
Plate up. Set aside a pinch of the coriander to use as a garnish. Use a fork to fluff up the cous cous and stir through the remaining coriander. Spread the cous cous over a clean board or platter. Slice the lamb fillets across the grain into thick slices and fan out over the cous cous. Sprinkle over the pomegranate seeds and remaining coriander. Serve with dips and flatbread
- Make sure to let your guests know that there are pomegranate seeds within the dish. You can eat the whole seed.
- You can either buy the dips, or if you want to make your own, check out my tasty recipes here.
Happy Cooking and Keep Smiling,